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Barnet Sugar Cakes

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About the bake

These delicious Barnet Sugar Cakes are like large biscuits and have a lovely golden iced topping. These biscuits have the added twist of white wine or sherry, which brings out the fruity currants.

25Total Time
15Prep Time
10Bake Time
24Serves
Easy

Method

  1. Step 1:

    Preheat the oven to 190°C (fan 170°C, gas mark 5) and line a baking sheet.

  2. Step 2:

    Sift the flour into a bowl and rub the butter into the flour until it resembles coarse breadcrumbs, alternatively use a food processor.

  3. Step 3:

    Stir through the sugar, currants and nutmeg.

  4. Step 4:

    Mix together the cream, yolk, and wine and gradually add to the flour mixture, bringing together to form a soft dough.

  5. Step 5:

    On a lightly floured surface roll out the dough to 0.5cm thickness and cut out rounds using a 7 1/2cm plain cutter.

  6. Step 6:

    Place on lined baking sheets and bake in the oven for 10 minutes until golden and cool on a cooling rack.

  7. Step 7:

    When cool dust each with a little icing sugar and mix the icing sugar with 2 teaspoons of water. Either pipe or drizzle with a spoon over the biscuits. Allow to set before serving.

Ingredients

    • 250g Self-raising white flour
    • 100g Butter (salted) (at room temperature)
    • 100g Billington's Unrefined Golden Caster Sugar
    • 100g Currants
    • 0.5 tsp Nutmeg (freshly grated)
    • 2.5 tbsp Double cream
    • 1 Egg yolk(s) (free range) (medium)
    • 2.5 tbsp White wine (sweet, or sweet sherry)
    • 4 tbsp Silver Spoon Icing Sugar

Utensils

  • Baking sheet
  • Sieve
  • Rolling pin
  • Piping bag

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